Bouyiourdi in a dough bowl alla Conna

A meze that you never forget once you try it. Not only because of its being so delicious but also because it's like a firework in your mouth.

This dish, is traditionally baked into small earthenware baking dishes, like the ones used traditionally for Greek traditional yogurt. It's as if these coarse baking trays have a kind of inexplicable charm on me, they cheer me up when I see them on the table. They help the food cook better. The feta cheese as well as the tomato have to cook well, to disintegrate and then combine with the help of boukovo (hot paprika flakes) and good quality olive oil to bring out the amazing taste of this dish from Northern Greece.

This time, however, I made it in a different "bowl", small molds made of dough.